Title: Explore the use of biotechnology in food science.
Course: Biotechnology Applications in Agriculture (18308-III) > Section: Examining Food Science

Exploration should include biotechnology's role in the development of new food products through a variety of scientific tools and techniques and

- the definition of food biotechnology
- techniques
  - microbial fermentation processes for manufacturing foods, enzymes, and additives
  - the use of enzymes in biotechnological applications related to food production, processing, and preservation
  - modification by genetic manipulation, resulting in genetically modified foods, genetically engineered foods, or biotechnology-derived foods
- products that have never been used as a food
- new technologies for food packaging and preservation
- effects, such as enhanced food quality.

Process/Skill Questions:

- How can biotechnology be used in food science?
- What are macronutrients? Micronutrients? What are their roles in biotechnology and food science?
- How is genetic engineering used to produce bio-fortified crops?
- What food products have been developed using biotechnology and are approved for consumer use?

Teacher Resource: Science and Our Food Supply: Exploring Food Agriculture and Biotechnology (2020 Edition), FDA